Ad D’Lo Yadah

The Making of Kosher Wine, Beer, and Spirits

By Rabbi Zushe Yosef Blech

For each of the past two thousand years, the Jewish
people have observed the holiday of Purim to celebrate their
deliverance from the evil decree of the Persian King Achashveirosh and
his minister Haman. Our sages tell us that the Jewish people had
chosen to participate in the heathen banquets hosted by the King.
Although the Kashrus of their food was indeed maintained, the Jewish
people were called to task for being even tangentially involved in the
parties noted for their drunken licentiousness and riotous behaviour.
When confronted with the consequences of their actions, however, the
Jewish people repented and Hashem effected their deliverance through
parties of wine and drink arranged by Queen Esther. To commemorate
this miracle, we drink a bit more wine than accustomed. It is in this
spirit that we embellish the festivity and recognition of the
salvation we continue to enjoy. [The Shulchan Aruch O.C. 695:2
quotes the Talmud, Megillah 7b, that “One is obligated to drink
(wine) on Purim to the point where one is not cognisant of the
distinction between ‘Cursed is Haman’ and ‘Blessed is Mordechai’.”
Halachik authorities, however, hasten to comment that any such
inebriation must never rise to the point where one behaves in an
inappropriate manner [see Beir Halacha, ibid.]. The Ramah
(Ibid.) quotes earlier authorities that one may fulfil this
obligation by drinking a bit more than he is accustomed to and taking a
short nap. The main point is that one should celebrate the miracle of Purim
in good spirits in a manner that creates a Kiddush Hashem
(a sanctification of G-d’s name).]

The oldest alcoholic beverages – wine and beer – are
mentioned in the Torah. Distilled spirits, on the other hand,
are of a more recent vintage. All are based on the same chemical
reaction – the fermentation of sugar into alcohol. This process
involves the growth of specific strains of yeast, which convert
different types of sugar into ethyl alcohol. The difference between the
different drinks stems from the source of the sugar, the method by
which the fermented brew is processed, and the flavours and additives
they may contain.

Wine is fermented fruit juice. Generally, the term “wine”
refers to fermented grape juice; while wine produced from other fruits
is labelled with the name of the specific fruit (e.g. peach wine).
Grape wine, as well as grape juice, is subject to specific rules
of Stam Yaynam, which dictate that in order for it to be
considered Kosher, Torah observant Jews handle all aspects of its
production through final bottling. Any pouring or handling of opened
bottles of grape thereafter be handled as any other product. Grape wine
(and juice) is the only alcoholic product subject to the rules of Stam
Yaynam.

Beer is the fermented broth of grains and
other starches. In order for the yeast to produce the alcohol,
however, the starch in the grain must first be converted into sugar.
This can be accomplished by germinating, or malting, barley.
As the barley begins the malting process, the germ in the grain
produces a strong enzyme called amylase, which converts the
starch from the main part of the grain into sugar. This sugar can then
be converted by the yeast into alcohol. Most beer manufactured today
uses a small amount of malted barley along with other less expensive
types of grain such as rice and corn. The finest types of beer still
rely on malted barley. The characteristic carbonation in beer comes
from the carbon dioxide that is produced during the fermentation
process. The sharp flavour of the beer comes from the addition of hops
(the flower of a vine grown specifically for this purpose). Beer is
generally considered Kosher without special certification. However,
since beer generally contains a certain amount of barley, it is
considered Chometz and may not be used on Passover. In addition,
beer that has been improperly owned by a Jew on Passover may not be
used even after Passover has passed (Chometz She’Avar Alav Ha’Pesach).

Both wine and beer are essentially the products of
the fermentation process - the fermented broth serves as the basis of
the product. Other alcoholic beverages fall under the category of distilled
spirits. Distillation is the process by which the alcohol is
removed from the fermented broth (or wort) by heating the wort
until the alcohol vaporizes, after which it is condensed. When almost
pure alcohol is distilled from fermentation, the product is called grain
neutral spirits (GNS). The purity of such alcohol can be as high
as 95% (or 190 proof in the United States and Canada,) contains
virtually none of the flavour of the grains or other material used in
the fermentation, and is often used as the base for other alcoholic
beverages. Vodka, is merely a diluted form of this alcohol,
and as such can be made from virtually any fermentable carbohydrate
without concern of residual flavour. While potatoes were the
traditional source of Russian vodka, most vodka today is made from
cereal grains. However, lactose (milk sugar) is also used to
produce alcohol in some countries, and such a product raises significant
Kashrus and Dairy concerns. Flavoured vodka has now become
popular and such products require Kosher certification due to Kashrus
issues relating to the flavours themselves.

When the distillation takes place at lower proof,
the condensed liquid contains more components from the original
fermentation than just pure alcohol. When cereal grains are used to
produce such products, the resulting product is called a whisky.
A number of Kashrus issues can be found in whisky. First, since the
grain from which whisky is produced is often Chometz (fermented
wheat, rye, oats, barley, or spelt), it may not be used or owned on
Passover. [A slight Halachik distinction between beer and whisky has
been made by some authorities, in that beer contains the actual Chometz
while whisky is merely a condensed vapour – Zeiah B’Almah.
While this distinction is not used to permit the use of whisky on
Passover, it may be factor in dealing with issues relating to the sale
of Chometz before Pesach.] Second, many whiskies are blended
with other ingredients, some of which may be non-Kosher wine. Much
Halachik discussion has been published concerning whisky in which a
small amount of wine has been blended (see Igros Moshe Y.D. I,
62-64), and many are careful to avoid blended whisky unless the
absence of wine has been verified. A third issue relates to the casks in
which some whisky – notably Scotch and Irish whisky – is aged. In
order to enhance the flavour of some of these whiskies, they are aged
in barrels that had been used to store non-Kosher sherry wine. This
again raises questions as to the possible taste of non-Kosher wine in
the whisky, and has been the subject of much Halachik discussion (see Minchas
Yitzchok II:28). While many authorities have concluded that the
use of such casks is not Halachikally significant, those whiskies that
actually claim that they are aged in sherry casks pose more of a
concern. Interestingly, American bourbon (named after Bourbon County in
Kentucky) is free of such a concern, since by law such whisky must be
aged in new casks.

Gin is merely a GNS that has been flavoured
with juniper berries and other botanical herbs and flowers. The
Kashrus concern of gin is essentially the same as for grain neutral
spirits.

Brandy is produced by distillation of wine,
thereby concentrating the alcohol content of the product. The term is
generally applied to the product manufactured from grape wine,
although other brandies (such as blackberry brandy) can be made from
wines of other fruits. Cognac is merely brandy produced from
wine of a certain region in France. Brandy produced from grape wine is
subject to the Kashrus concerns attendant to wine. Brandies from other
fruits (such as slivovitz from plums and kirschwasser from
cherries) have long been the source of alcoholic drinks that can be
made Kosher for Passover.

Liqueur differs from the previous types of
drinks in that it is generally not a directly fermented product but
refers to blended drinks. Although many famous liqueurs are based upon
very old and secretive recipes, most are mixtures of alcohol, sugar or
corn syrup, and flavourings. The following Kashrus concerns should be
noted when dealing with liqueurs. First, the alcohol base is often
grape brandy and is not Kosher unless produced specifically as a Kosher
product. Even pure alcohol may pose Kashrus concerns, since a
significant amount of alcohol produced in Europe is distilled from
off-grade non-Kosher wine. Second, the flavours used in the product
require Kosher certification, just as do flavours in any other Kosher
food product. Third, glycerine is commonly used as a sweetener
and emulsifier in such liqueurs. Glycerine is often produced from
animal fat and Kosher certification for this ingredient is essential.
Clearly, liqueur can only be considered Kosher when it bears an
acceptable Kosher certification.

We celebrate the holiday of Purim in many
ways. We read the Megillah, send Shalach Manos (gifts
of food), contribute Matanos L’Evyonim (gifts to the poor), and
eat the PurimSeudah (banquet). As we discussed, one is
commanded to celebrate at this meal and to partake in the varied
spirits available to us. In our quest to fulfil Ad D’Lo Yadah,
we must be careful to remain cognisant to the Kosher status of the
nectars that may bring us to that level. One should never drink so much
that he fails to notice the worm in his Tequila!